Advice 1: How long can you store open canned meat and canned

Not always a jar of stew or other kind of manage to eat canned food immediately after opening. However, placing it in the refrigerator, it should be remembered that in this, these products can be stored for a limited period of time.
How long can you store open canned meat and canned
Canned foods are very convenient for use in a variety of situations: they do not require special storage conditions, and in order to eat the contents of the jar, enough to have a device for opening and spoon or fork - no other devices are needed. That is why canned food is so popular among people who go on a trip, fishing or in other places that are characterized by the absence of the usual domestic amenities.


Canned goods are a special way processed and Packed food products which due to the intensive heat treatment and packing in metal containers can be stored in the refrigerator and at room temperature for a long time.

Currently, conservation is subjected to a variety of types of products. Thus, among the vegetables the most popular are canned green peas, sweet corn, cucumbers, tomatoes, beans, carrots and others. Common type of canned food are canned, and packaged in jars are the subject of these types of fish like salmon, herring, mackerel, carp, trout and others. In addition, preserving are also other types of seafood, such as squid and seaweed. Finally, in canned on the shelves, different types of meat, such as chicken, beef and pork. When they packaged in cans either in pure form or with additions in the form of different garnishes - for example, barley, buckwheat, rice.

Storing of the products

Shelf life of canned food, depending on their species can reach several years. The shelf life specified by the manufacturer, usually is not a period of time during which the canned goods are guaranteed edible, and the period of time guaranteed safety of the packaging: it is a metal, and therefore susceptible to corrosion.

But in the open shelf life of canned food is significantly shorter, and canned vegetables are stored for a longer time than meat and fish. So, after opening the package contents of tin cans must be stored in the refrigerator, and use it it is necessary within 2-3 days. In order to ensure the safety of the contents at least during this time, you should shift the canned products in glass jars and tightly close the lid.

Advice 2: How to keep herring

Herring – a favorite cold snack in Russia. It is especially good with hot boiled potatoes. And at any meal, this fish will always be a way. Love her and the weak and strong salt, in a spicy marinade, pickled and canned. How to keep herring that it is not spoiled?
How to keep herring
You will need
  • - salt;
  • beer;
  • - Bay leaf;
  • - black pepper;
  • - vegetable oil.
Herring, which is stored in a home refrigerator on a plate or in a container, quickly "rust", it has an unpleasant metallic taste. This comes from the fact that interaction with air is oxidized fat. To avoid this, keep the better herring in a salt solution. Prepare the saline solution thus: put 200 grams of salt in a liter of water, pour this solution fish, close tightly and let stand in a cool, dark place. It could be a cellar or refrigerator.
In an ordinary household refrigerator herring in brine can be stored for about twenty days in the cellar – no more than ten.
Can cook and the other brine. Boil the beer, then put Bay leaves and fragrant black pepper. Wait until the solution has cooled, then pour over the herring on top, pour vegetable oil, close the lid to the container was not air access, and put in a dark and cool place.
If you buy herring in a tin and not used all at once, then you need to shift it in a different container. Store the herring in a tin. Don't put it in a metal container or a plastic container. Best of all – a ceramic, glass or enamel cookware with tight-fitting lid.
To herring last longer, better to scale it. Cut the head (the fish rots from the head), remove the entrails, disembowel her, well, skin. It is also good to remove the bone. Make a delicate incision along the back, then slide your finger while pressing on the incision to separate the ridge. Then turn over and pry off the ridge – it will fall behind easily. Then it is easier to have a clean fillet from the small lateral bones, cut the fins. Then pour a brine or butter or whole plate fillet or cut into pieces a La carte.
Remember that the fish (even smoked and salted) is one of the most perishable products in the home are not stored long. So better play it safe and keep the herring no longer than a week, even with all the conditions. Better not to buy herring more than your family can eat in two days.
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